Sinodun Hill

(3 reviews)
Milk Type:
Origin: Oxfordshire, England


“Norton & Yarrow Cheese’s Sinodun Hill is a ripened goats’ cheese pyramid, similar in style to a Pouligny and other French goats’ cheeses. It is made using the traditional method of slow lactic coagulation and is then matured for up to 21 days to develop the flavour and texture. The rennet is vegetarian – derived from the cardoon thistle. The result is a flavoursome cheese with a light nutty edge and a light mousse-like texture. Its rind seasonally develops some blue and grey moulds as it ages, which add to the flavour and character of the cheese. The Sinodun Hills is the ‘proper’ name for the Wittenham Clumps, standing just above the Earth Trust farm where the goats graze.

Sinodun Hill won Best New Cheese at the British Artisan Cheese Awards 2017 together with Gold Medals in 2017 and 2018 and a Gold at the World Cheese Awards 2018 We also won Best New Artisan Producer at the 2017 Great British Cheese Awards with Sinodun Hill.

– Norton & Yarrow Cheese

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Reviews from the Fetaccompli community

Incredible Goat’s Cheese

by on 11 May 2021

Sinodun Hill is easily the best goat’s cheese I’ve tried. It has a smooth texture and is creamy yet light. There is a slight yoghurt flavour to this cheese, which gives it a bit of a tang, balancing the rich flavour perfectly.

Fabulous example of goats cheese

by Leo Phillips on 11 May 2021

Had to try this delicious, creamy goat after reading the review from Wonderfully smooth, perfectly balanced on a cheeseboard with a strong punchy blue like Picos.

Absolutely banging

by AussieCheeseLover on 11 May 2021

I bought this from Paxton & Whitfield and the guy said it was really good right now. He wasn’t wrong. This cheese is absolutely banging and one of my new favourite goats. It was oozing at the edges which I love, had a firm outer and a lovely smooth inside. Honestly, it was really hard to stop at halfway.